city of women* exchange

In a Transatlantic Cooking Session between São Paulo and Stuttgart in the middle of the Pandemic, where eating together with the community became rare and risky, we teach each other a traditional dish from our respective region. On the menu: The Brazilian pamonha and the German Kartoffelpuffer. While a lot of delicious textures of steamy pastes are held up to the camera, we exchange knowledge and gossip and rituals around food and learn to adapt and improvise on the different availabilities of ingredients and tools.

Condô Cultural

Matriarchal Common Kitchen

With thanks for the support by IFA (Institut für Auslandsbeziehungen)

double dish

with the condô cultural & matriarchal common kitchen


With thanks for the support by IFA (Institut für Auslandsbeziehungen)

The Collectives in the Kitchen:

The Condô Cultural is an association of people interested in discussing ways and potential of coexistence, with a focus on valuing a daily life rich in meetings and exchanges.
Based in a space of coexistence and dialogue between artists, cultural agents and the community, they exercise an expanded understanding of art, in which art and culture are deeply intertwined with life: it is also an artist who produces bread, who makes lunch, who water the plants and who paints the walls.

The Matriarchal Common Kitchen was founded in the frame of Stadt der Frauen in Esslingen by Surja Ahmed, Sabrina Schray, Kristina Fritz, Marcela Majchrzak and Jessica Lipp. Since 2018 they have been realizing various kitchen, dinner and discourse situations in which guests discuss the economic, social and political dimensions of food distribution, food preparation and invisible »care work« while cooking and eating together.

Pamonha Recipe

Classic street and road food and the right figure in queremesses juninas, it is not a Brazilian privilege. All Latin America has the habit of eating this wrapped corn mass. The principle of the dishes is similar, since corn was one of the mainstays of the food of the Native Americans before the arrival of the Europeans. Pamonha, tamales, humitas, are very close, but each has its peculiarities. The dough can be sweet or salty; made of grated corn (like that of Brazilian mush and Mexican and Peruvian humitas); or with dry corn flour (case of Mexican tamales).

Ingredients to make approximately 5 units:

– 6 green corncobs

– 1 cup of sugar

– Salt

– Piece of fresh cheese (Here we use the Minas cheese, from the Minas Gerais region, which is fresh but firm)

– Straw

– Elastic, thick line or straw strips to tie

– For the salty recipe we can put pieces of pepperoni sausage, pout pepper, chives…

How to do:

1. Choose the right corn. Not too soft and white, not too hard and yellow. The hair must be attached to the corncob; if it loosens easily, it’s past the point.

2. Cut the ends of the cob and choose the straws. Discard the outer straw and those very close to the corn. The ideal is to select large straws to make the cups.

3. Remove the hair. It can be done with a regular toothpick, but it is necessary to remove the hair from the corn.

4. Grate and grind the corn. You can use a firm, thick grater, as in the photo. The traditional one, from inland city of Brazil is made with nails and zinc foil. Turn the sheet over and fold it on a wooden board. Or use a knife: put the corncob upright and pass the knife from top to bottom to remove the corn from the cob. If you use the knife, beat the corn in a blender with a little bit of water until it forms a very thick paste.

5. Strain. It is necessary to strain with a fine sieve to avoid corn husks in the dough. This step is optional, depending on the tradition of each region.

6. Season. For every 6 corncob, add 1 cup of sugar and 1 pinch of salt – try and adjust the flavors to taste. Mix well. If you want to add grated coconut, this is the time. You have to make the dough a little sweeter because it cooks in water and loses its flavor a little. The pinch of salt serves to highlight the sweetness of the mush.

You can also season with a pinch of sugar and a teaspoon of salt to make the salty recipe. Some people usually put a tablespoon of butter in the dough, both in the sweet and salty recipes.

7. Make cups, stuff and tie. Do the “packaging”. Boil the straws until they soften. Take it out of the water and let it cool down enough to handle it. Make a fold with the straw in three or four fingers and leave a little. Fold the tip upwards to form the bottom of a glass. Place the dough in the cup, without overfilling (if you want, also fill with a slice of fresh cheese). Repeat the procedure with the top straw: go around and fold. Tie tightly so it doesn’t leak.

8. Cook over high heat for an hour. Do not stir the pamonhas while they cook in the pan, or the dough will leak. Put straw and corn cobs on top of them to cover.

Kartoffelpuffer mit Apfelmus // Potato Pancakes with apple compote Recipe

Ingredients (for a main dish for 3 Persons)

– 1 kg potatoes

– 1 onion

– 2 eggs

– 2 tablespoons flour salt

– Pepper nutmeg

– Oil for frying


1. For the potato pancakes, the first step is, of course, to peel the potatoes. To do this, we grab our peeler, peel the potatoes and then put them in a small bowl of water. This way, we directly remove any leftover particles. Then we get to the onion’s peel, so we remove that too.

2. Once everything is peeled, we grate the potatoes as finely as possible into a bowl using our kitchen grater or, more conveniently, a food processor. We do the same with the onion. When everything is grated, we put the grated potatoes with the onion on a kitchen towel and squeeze as much liquid out of them as possible. This way we guarantee that the potato pancakes will be nice and crispy.

3. Now we put enough oil for frying in a deep pan and heat it. While it gets hot, we put the squeezed out mass back into a bowl and add both the eggs and the flour. Then we season the dough for the potato pancakes with salt, pepper and nutmeg and mix everything thoroughly.

4. Now we take some of our dough and carefully put it into the pan. Then we flatten the pancake nicely, turn the temperature down a bit and fry it until the edges turn a nice golden brown. Then we turn it over and finish frying. Continue in this way until the batter is used up and all the potato pancakes are crispy and delicious. Now the only question is: do you serve your potato pancakes sweet or salty?

Apple Compote


– 1 kg apples

– 100 ml water

– A little bit of lemon juice

– Cloves, cinnamon stick, vanilla stick or other spices


1. Peel and core the apples. You can also process the apples unpeeled. This not only avoids waste, but also makes your mush healthier. Most of the vitamins and minerals are found under the skin. Cut the apples into small pieces.

2. Put the apples in a pot with the water. You can also add the juice of half a lemon to prevent the apple compote from turning brownish.
Bring everything to a boil and let the apples simmer on low to medium heat for 20 minutes.
Now you can either mash the apples coarsely, then you have homemade apple compote. Or you can mash them into a puree. If you like it a little creamier, you can pour off some of the water first.


city of women*

In a Transatlantic Cooking Session between São Paulo and Stuttgart in the middle of the Pandemic, where eating together with the community became rare and risky, we teach each other a traditional dish from our respective region.